Marriott Hotel Design Standards

Hotel Design Standards JANUARY 2013

Module

3

food & beverage

Marriott Hotels & Resorts

3 - Food & Beverage

Contents 3.1

Overview

1

3.2

Program

1

3.3

Feature Bar

2

3.4

MHR Greatroom Pantry

3

3.5

Three-Meal per Day Restaurant

4

3.6

Restaurants - Finishes

10

3.7

Restaurant - FF&E

10

3.8

Specialty / Leased Restaurant

12

3.9

Entertainment Lounge

13

3.10

Retail Coffee Service

15

3.11

Systems Coordination

15

Revised: January 2013 Supersedes: January 2012 and previous editions Vertical line in page margin indicates revised text or change.

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January 2013

Design Standards © Marriott International, Inc.

Marriott Hotels & Resorts

Food & Beverage - 3

Food & Beverage (F&B) 3.1

MI Project Contact Marriott International - “MI” - is the corporate entity that manages this Brand and all MI hospitality Brands.

Contact the MI Design Manager for the project specific manager referenced by the term “MI” throughout this Module.

Overview

A. Brand Essentials: Provide guests with access to a variety of food and beverage experiences. At a minimum, provide beverage service and lounge seating and a full service restaurant offering three meals a day.

Bar: The recommended beverage service solution is the Feature Bar Concept as defined for the MHR Greatroom.

See Module <2A> and the outline that follows in this Module.

Restaurant: The recommended food and beverage service solution requires a 3 meal restaurant associated with the MHR Greatroom. Where appropriate, the restaurant is integrated with the MHR Greatroom. See Module <2A>.

3.2

Program

A. Food and Beverage (F&B) Criteria: The development of a food and beverage program for each project requires a market analysis that evaluates a variety of factors.

Design restaurants and lounges with a definitive concept to offer unique and imaginative dining experiences, that are competitive with external restaurants in the market of the project. Including a restaurant designer in the design team is strongly recommended.

B. F&B Program: The following factors influence the F&B program: • MHR Greatroom integration <2A> • Facilities Program requirements • Approved concept brief • Property size • Availability of competitive facilities • Property location / region • Quantity of function space • Availability of program area within the project • Regional / cultural influences • Potential for use by general public C. F&B Concepts: Based on a MI accepted F&B program, F&B concepts and menus are selected that guide the design of food and beverage facilities. See the approved F&B concept brief.

D. F&B Spaces: Provide the following F&B program facilities as required by the project Facilities Program: 1. Bar / Pantry / Lounge <2A>: 40 seats minimum 2. Restaurant: 40% of room count minimum for seating

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3 - Food & Beverage 3. Specialty Restaurant: As required by the project Facilities Program.

4. Private Dining Area: Include as part of or associated with one restaurant.

E. Slip Resistance: See Module <16> for slip resistant walking surfaces.

F. Stairs, Steps & Ramps: Make stairs and steps apparent through use of essential design elements per Module <16> (including ramps where required) and in compliance with governing codes.

G. Windows & Safety Glass: See Modules <GR3> and <16> for window, glass / glazing criteria, restricting window opening to 10 cm (4 inch) and for safety glass requirements.

H. Property Systems: See Modules <13A> <13B>. Provide Wi-Fi and cell phone coverage in the F&B service spaces for guest access. Consult the CTR for wired PI criteria.

I. Entertainment Lounges: These Facilities are only included in the program under limited conditions when reviewed and approved by MI. Refer to the Entertainment Lounge section below in this Module for approval and management restrictions.

3.3

Feature Bar

A.

Program: The Feature Bar acts as the beacon for the public space and is flexible to create two very different atmospheres. After serving as a coffee bar in the morning, the Feature Bar evolves into a hot spot lounge in the afternoon and evening.

1. Location: <2A> Integral part of the MHR Greatroom.

2. Size / Area: See the project Facilities Program as the size and area are specific to the project and site locations.

3. Resource: Refer to MHR Greatroom only for the selected elements that support the requirements of this Module.

B. Day Bar Service: Professionally design the following Day Bar components, required to support menu programming and business volume: 1. Back Bar Coffee Station: Meet current MI standards.

2. Pastry Display: Complement the interior design.

3. Fruit, Bottled Water & Bottled Beverage Displays: Select fixtures to support design direction.

4. AM Coffee Menu Boards: Complement the interior design and provide the ability to disappear after morning business is concluded.

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Food & Beverage - 3 5. Tea Selection Display 6. Dedicated Pick-up Area: Integrate into the bar counter a place to pick up completed beverages.

7. Remote Condiment Station: Provide a station for condiments and trash, located away from the pick-up area.

8. Countertop with base cabinet storage for “to go” packaging C. Night Bar Service: Professionally design the following Night Bar components to support menu programming and business volume.

1. For equipment design and layout, follow MI’s Standard Bar Design Modules MHR Greatroom.

2. See Module <10> for bar diagram and plan, equipment standards, criteria, functionality, location, P.O.S. and back bar design.

D. Bar Features: Provide the following: 1. Back Bar: Provide rotating or vanishing niches for flexibility of transition from day to night activities.

2. Extensions: Included retractable bar extension tables that allow for additional seating to better serve the needs of guests. Design to be easily moved and fold under the main bar counter.

3. Refrigeration: Minimum of 4 under counter refrigeration units.

4. Blending Stations: Provide a blender station and dump sink that are acoustically controlled for each station.

5. Storage: Provide dedicated space between front and back bar for minimum of 120 usable bottles per station.

Lockable storage of alcohol required during morning activities.

E. Audio / Visual: See Module <13C>.

3.4

MHR Greatroom Pantry

A.

Program: Provide to support Feature Bar and MHR Greatroom food and beverage service when service cannot be provided from the restaurant kitchen. See Module <10>.

B. Planning: Provide a dedicated Pantry if the following Kitchen to Bar distance prevails during the facility design process: • more than 61 m (200 ft.) or, • on a different floor C. Equipment: See Module <10> for equipment requirements.

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3 - Food & Beverage D.

3.5

Facilities: At a minimum, provide the following service functions: • Breakdown facilities for soiled service wares • Sandwich preparation station with turbo chef oven or equal • Storage cabinets • Ware washing • Wet beverage station Three-Meal per Day Restaurant

A.

Program: Provide a restaurant design with destination qualities that can efficiently produce, and provide quality food and beverage services. Provide facilities offering a varied menu that generally includes breakfast, lunch and dinner (3 meals a day).

Three Meal Greatroom: See MHR Greatroom - 3 Meal Greatroom Design Direction for integration with the MHR Greatroom.

B. Design Concept & Development: Follow the design development criteria for the following: 1. Analysis Phase: Conduct market research to produce a concept design and market position.

2. Concept Phase: Develop a concept brief and obtain acceptance from stake holders to include the Design Phase.

3. Design Phase: Final schematic design and food service designs are accepted by MI. 4. Execution Phase: Operational Execution Plan begins when Continent Lodging Services (CLS) team receives the final design details and concepts.

C. Spaces: Accommodate the following: • Entrance • Host Station • Waiting Area • Coat Area (based on climate) • Service Stations • Seating Area • Private Dining Area (if not provided at Specialty Restaurant) • Buffet / Exhibition Cooking • Storage Space • Cashier Station (if required) D. Location: Locate based on the following criteria: 1. Visibility: The success of the restaurant is dependent on location. Provide an easily visible location from MHR Greatroom with frontage on public circulation paths.

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Food & Beverage - 3 2. Kitchen: Direct access.

3. Daylight: Provide as much natural day light as possible.

E. Size/Area: Space includes seating, circulation and buffet.

Coordinate with Facilities Program.

1. Fine Dining: 2.6 to 2.8 m² (28 to 30 sq. ft.) per seat, gross area.

2. Casual Upgrade: 2.2 to 2.4 m² (24 to 26 sq. ft.) per seat, gross area. Seating area to be 1.2 to 1.4 m² (14 to 16 sq. ft.) to emphasize a high energy experience.

3. Ceiling Height: 3 m (10 ft.) minimum.

F. Building Level Differences: Design restaurants so that entrance, buffet, kitchen and seating is on one building floor level to accommodate food service equipment and guests with disabilities.

G. Exterior Entry: 1. Design to distinguish entry to restaurant from hotel / MHR Greatroom area.

2. Design entrance to make a statement consistent with restaurant theme. Evaluate the possibility of a direct exterior entrance.

3. Provide menu board to give guests an understanding of the restaurant concept and value level, if appropriate.

4. If provided by hotel, provide separate Valet Parking.

H. Entrance Foyer: The foyer sets the mood for the facility and provides the following: 1. Easy access from public areas with prominent graphics to identify entrance. <GR> 2. Directs guests and public to the Host Station.

3. An area for a Host Station and coat check with reasonable access control (based on climate and custom).

4. A securable entrance (if the restaurant is enclosed with a perimeter wall) when the restaurant is not in use.

Coordinate the closure design with Interior Design.

I. Host Station: (may be Maitre d’) 1. Accommodate two host positions. Provide area for P.O.S. and Table Management System integrated with the desk but out of direct guest view.

2. Locate one host point to greet guests, control access to room sections, handle guest checks, and supervise coat check area.

3. Welcoming Design: Provide non-intimidating podium positioned to permit good eye contact with arriving guests and minimize desks and walls that separate the host from the guest.

4. Provide guests an opportunity to observe menu, restaurant interior and buffet, if possible.

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3 - Food & Beverage 5. Include waiting areas independent of dining area for small groups if not available at an adjacent Lounge or Bar area.

J. Service Stations: <10> Design to integrate with restaurant interior design, while keeping out of direct line of sight to entering guests.

1. Dry Service Station: Provide for every 75 seats; including water pitchers, coffee pitchers, house wine display, bread, linen, and tableware. a. Some concepts are accommodated with one large focal dry service station and several small dry stations. b. Consider using casegoods or custom millwork to make the station a focal point of the space.

2. Wet Service Station: Provide for every 120 seats; including sink, coffee brewer, beverage equipment, and ice. Locate main station in back-of-house along path to soiled dish drop.

3. Size: Base size on concept and selected equipment.

4. P.O.S.: Integrate and recess P.O.S. into stations.

5. Walls & Views: Configure walls enclosing wet service stations to conceal food service equipment while permitting servers to maintain visual contact with seating areas.

6. Cabinets: Provide open cabinetry.

7. Location: Locate to minimize noise at adjacent dining areas, unless dictated by concept.

K. Seating Area: Divide seating into two or more sections that are closed during slow periods and can accommodate private dining.

1. Quantity: Provide seating for 40% of room count or as based on market study and the project Facilities Program.

2. Seating Types: Provide a large variety of flexible seating choices such as paired deuces (minimum 50% of tables), 4 tops and a straight banquette. a. Seating percentages may vary by region and concept. b. Feature communal tables are acceptable. c. Avoid “institutional” seating arrangements. Use single seat, banquette seating and soft seating based on food concept.

3. Plan & Layout: Provide the following: a. Views of the buffet. b. Easy access from seating to the buffet and back.

Avoid placing tables too close to the buffet so as to be disturbed by traffic to and from the buffet. c. View of the exhibition kitchen, if provided.

4. Room Divider: Use display shelves or cabinets or different elevations or combination of these spatial features as room divider.

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Food & Beverage - 3 5. Wine Storage: Provide glass front refrigerated storage for wines at 5.5º C (42º F) for white wines and 15.5º C (60º F) for red wines.

L. Private Dining: Provide a seating area to accommodate small groups that can be acoustically and visually separated from the main dining area by operable doors and walls.

1. Seat Quantity: Provide seat count as required by the Facilities Program; usually 12 to 30 seats.

2. Flexibility: Integrate seating with restaurant seating so that private dining area can be opened when not in use to accommodate restaurant guests during peak use or serve as meeting space.

3. Entry: Dependent on layout, locate entry adjacent to the restaurant entry foyer so guests do not have to traverse the main seating area.

4. Exterior View / Location: The private dining room can be located to take advantage of a prime exterior view or terrace location.

M. Food Production: <10> 3-Meal per Day Restaurant food is produced by a variety of methods, based on the F&B program variables. As appropriate for the restaurant concept, service is provided in the following manner: 1. Buffet / A’ La Carte: An enclosed a’ la carte kitchen supports the buffet service and the a’ la carte service.

The breakfast buffet is provided as defined in the “Buffet Service” section.

2. A’ La Carte: An enclosed a’ la carte kitchen supports the a’ la carte service.

3. Exhibition Kitchen: An exhibition kitchen is integrated with a buffet line to support a self-serve buffet or a’ la carte service.

N. Service: In general, food is served utilizing one or more of the following service types. Buffet services are provided as required by the F&B concept.

1. Buffet Service (Breakfast, and Grand) 2. Display Cooking 3. Exhibition Kitchen 4. A’ La Carte Service O. Buffet Service: Use of quality millwork and furniture pieces as the base buffet design is highly encouraged.

1. It is preferred to break up buffet counters to provide better customer access and avoid queuing.

2. For preparing food items in the dining area, a chef’s station is typically incorporated, built-in or portable.

3. Provide rear access to buffet to allow food replenishment without interrupting the flow.

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3 - Food & Beverage 4. Prepared food is served to guests in a self-service or semiassisted service mode by one or combination of the service types described below.

5. Buffet solution is a minimum of 9 m (30 ft.). Provide either a vanishing or convertible buffet counter with below counter storage or adjacent storage.

P. Breakfast Buffet: A Breakfast Buffet is a required element of the Restaurant. Only breakfast is typically served from this buffet; service for lunch and dinner meals is served “a la carte” from the kitchen. For evening dinner service, the breakfast buffet may be concealed, screened off or arranged into a feature display.

1. The four functional buffet components are: a. Hot Buffet: Design to support MI breakfast program.

• Counter: Provide space for induction units with hot breakfast offerings.

• Length: 3.0 to 3.7 m (10 to 12 ft.) b. Cook Station: Signature MI Buffet feature, design to meet breakfast volume.

• Length: 1.5 to 1.8 m (5 to 6 ft.)

• Type: Fixed or modular c. Cold Food Area: Design to support refrigerated and chilled items.

• Provide space for juice, fresh fruit, yogurt, and milk display.

• Length: 2.4 m (8 ft.) d. Bread, Pastries & Cereals Area: Design to support the buffet bakery components.

• Location: Separate from other areas for increased circulation.

• Menu: Include dry cereal.

• Counter: Provide space for toaster and condiments.

• Length: 1.8 m (6 ft.).

2. If the breakfast buffet in use for evening meals, locate the buffet in an alcove or provide architectural partition system.

Food service equipment <10> typically is built into a granite counter.

3. Food service equipment for this buffet typically is not left exposed to guest view on the granite counter. Provide an undercounter refrigerated top to chill food display without use of ice pans.

4. For preparing food items such as omelets and waffles, a chef’s station typically is included.

Q. Grand Buffet: When required, provide as follows and if accepted

by MI:

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Food & Beverage - 3 1. Design specific to the approved F&B concept brief.

2. Typically, position as the focal point of the restaurant.

3. Arrange buffet in zones and separate counters for hot entries, cold items, and desert table.

R. Display Cooking Station: In conjunction with and in support of the buffet, food is custom prepared to the guest’s request or freshly cooked to replenish the buffet. This service can include a single chef’s station for preparing eggs at a breakfast buffet up to a limited cooking line supporting a grand buffet. <10> S. Exhibition Kitchen: Certain restaurant concepts expose the food preparation and cooking areas to the guests to showcase the facility’s menu and culinary talents. Exhibition kitchens may be integrated with a buffet, support a buffet or exist as a stand alone feature. Coordinate seating at buffet with accessibility criteria, buffet height and views of Exhibition Kitchen. <10> T. A’ La Carte Service: Guest selected menu items are prepared in a concealed and enclosed kitchen and served by a waiter.

U. Service Entrance: 1. Avoid views into kitchen from dining areas (unless concept is an exhibition kitchen).

2. Provide one entry and one exit door that cohesively work with the flow of kitchen to dining areas.

3. Include doors to kitchen with 0.9 m (3 ft.) wide clear opening and door vision panel; door swing not to exceed 90 degrees.

4. Provide entrance baffle to prevent kitchen noise and light from entering dining area.

V. Egress: <14> At facilities with 50 or more seats, include emergency egress as follows: 1. Provide a minimum of two exits.

2. Primary exit may exit to the lobby.

3. Provide secondary exits to the exterior through an exterior door, a protected corridor or stair enclosure and not egress to or through the lobby.

4. Exiting through kitchen is not permitted.

5. Equip exit doors with local alarms and graphics / signage. <GR> W. Toilet Rooms: Preferred location is adjacent to the restaurant to avoid circulation conflicts with the public areas. Interior design of facility is in line with concept or theme of restaurant.

X. Janitor Closet: Provide a dedicated Janitor’s Closet to store cleaning supplies and equipment to service all food service venues on a floor. Locate in close proximity to primary food service venue.

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3 - Food & Beverage Y.

3.6

Storage Space: Provide space in each restaurant as follows: 1. Size: Large enough to accommodate child seats, trays, extra chairs, and similar furniture.

2. Location: Locate to avoid obstruction to exits and general circulation. Possible locations are reception, service stations or near kitchen entry.

Restaurants - Finishes

A. Floor / Base: Combination of durable hard surface and carpet, depending on food concept.

1. Hard surface, wood, natural stone or other high quality and durable material at major traffic circulation areas, main entry, surround at bar and buffet areas.

2. Slip Resistance: 0.60 wet / dry 3. Marble or Wood: Do not use at the buffet.

4. Base: Match floor and décor.

B. Walls: Heavy wall millwork, influenced by current design trends. Ensure finishes are suitable quality and durability.

C. Ceiling: Design ceilings to include such design elements as millwork details and multi-level ceilings (coffers, domes or soffits).

D. Decorative Ceiling & Pendant Light Fixtures: Locate in a field or area of smooth ceiling (gypsum board, plaster, etc.) to avoid having a pattern visually distract from the light fixtures 3.7

Restaurant - FF&E

A. FF&E Criteria: See Module <GR4> for general requirements.

B. Furniture: Modern interpretations of contemporary styles.

1. Dining Seats: Leather; fabric can be used on back of chairs and banquettes only; use treated fabrics.

2. Tables Sizes (Standard): Sizes vary based on menu, place setting, food concept, restaurant type, size and regional culture. Consult with MI to define table sizes.

Typically size the table 60 to 76 cm (24 to 30 inch) wide per setting on a side by 86 to 107 cm (34 to 42 inch) across.

• 60 x 86 cm (24 x 34 inch) 2 places • 86 x 86 cm (34 x 34 inch) 4 places • Larger table sizes require a proportionally larger restaurant area.

• Asian themes typically require larger table sizes to accommodate larger place settings.

3. Table Top: Stone or protected durable finished wood.

Flip up table tops can be used to provide more flexibility of seating.

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Food & Beverage - 3 4. Table Bases: Durable finish; resistant to scratching and marring.

5. Hardware: Conceal in millwork.

C. Seating: Arrange using 50% of tables as deuces and mixture of larger grouping combinations. Percentage may vary by design and concept.

D. Buffet: See Module <10>: 1. Locate where visible and accessible to most dining spaces and restaurant entry.

2. Provide a minimum of 8 to 15 cm (3 to 6 inch) of linear buffet counter per dining seat.

3. Provide buffet as multiple counters, not a single one.

4. Provide an area for a staffed station with kitchen access at the buffet.

5. Granite top (avoid marble because of staining); extensive millwork / casework base and details.

6. Coordinate buffet millwork and casework design with the design and theme of the restaurant concept and food service equipment such as induction cooking units.

7. Avoid a “cafeteria food service” image by integrating lighting, ceiling, floor, wall, and casework design to form a food service “show case” display.

8. Where exhaust hoods are required, conceal the hood elevations into casework or ceiling design.

9. At “grand buffet”, consider high intensity halogen pin spots to highlight the display.

10. Integrate below counter storage and food service equipment into buffet casework. <10> Front panels of buffet cabinet are required to be removable to facilitate cleaning.

11. Provide and integrate design of sneeze guards into the buffet design to protect exposed food on the buffet.

12. Provide illuminated plate niches.

13. If buffet is required to be concealed during evening dinner, provide detailed, high quality sliding screens or doors on concealed tracks that are consistent with the concept of the restaurant or provide another acceptable solution to MI. E. Lighting: 1. Types: Include decorative, ceiling fixtures, wall sconces, recessed lighting, and wall washers.

2. Lighting Controls: <15C> Provide three scene, pre-set dimmers. Locate light controls out of guest view with easy accessibility to employees.

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3 - Food & Beverage 3.8

Specialty / Leased Restaurant

A. Specialty Concepts: A Specialty Restaurant is not required, unless included in the Facilities Program. Provide guest with a quiet formal or informal and intimate place for experiencing lunch and dinner.

1. Specialty restaurants encompass a wide variety of themed menus, seating styles, food service displays, and décor for special food concepts.

2. Developing concepts for specialty restaurants requires coordination with the Facilities Program, market studies and MI. 3. Food and Beverage concept documents for a select group of facilities are available from MI after concepts for the project have been determined.

B. Leased Concepts: Leased Restaurants are only included in the hotel program under limited conditions when reviewed and accepted by MI. The Restaurant may take the place of a hotel managed restaurant and is owned and operated by an outside restaurateur.

C. Location: Locate based on the following criteria: 1. Exterior Access: The success of the restaurant is dependent on location. Provide an easily visible location from lobby with frontage on public circulation paths.

2. Visibility: Where available, the restaurant may benefit from exterior frontage and a direct exterior entrance.

3. Access: Provide clear, direct access route for hotel guests and public.

4. Kitchen: Direct access; multiple hotel operated restaurants to share kitchens facilities where possible.

Leased restaurants require self contained kitchens.

D. Size / Area: Area includes seating, circulation, and features.

Coordinate with Facilities Program.

1. Fine Dining: 2.6 to 2.8 m² (28 to 30 sq. ft.) per seat, gross area.

2. Specialty Upgrade: 2.2 to 2.4 m² (24 to 26 sq. ft.) per seat, gross area.

3. Specialty: 2.0 to 2.2 m² (22 to 24 sq. ft.) per seat, gross area. Seating area to be 1.1 to 1.3 m² (12 to 14 sq. ft.) to emphasize a high energy experience.

4. Size can range from 2.0 to 2.8 m² (22 to 30 sq. ft.) per seat, gross dining area.

5. Ceiling Height: 3 m (9'-10") minimum.

E. Bar / Waiting Area: Some specialty restaurant concepts may benefit by including a small bar / waiting area separate from the main hotel Lounge.

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Food & Beverage - 3 F.

Spaces: Accommodate the following spaces in the design: • Entrance • Host Station • Bar / Waiting Area • Coat Area (climate option) • Seating Area • Private Dining (if not in 3-meal per day restaurant) • Exhibition Cooking • Service Station / Wait Side Stations • Storage Space • Cashier Station (only where required) • Wine Display (when concept requires) G. Leased Features: A fully functional space integrated with but separate from the hotel.

• Direct secure access to Receiving Area • Employee facilities separate from hotel employees • Full kitchen separate from hotel kitchen • Separate metering of utilities • Direct exterior access • Dedicated restrooms • Restaurant P.O.S. capable of reporting to hotel PMS. 3.9

Entertainment Lounge

A.

Program: Entertainment Lounges are only included in the project program under limited conditions when reviewed and approved by MI. Customarily, Entertainment Lounge facilities are “open to the public” and offer social activities (singing, dancing, meeting, etc.) in addition to F&B menus. Typically, entertainment facility examples are: • Discos • Karaoke Bars • Night Clubs • Social Clubs B. Management Approval: Facilities and services of any such Entertainment Lounge not approved or directly managed

by MI shall be separate and independent of the property and therefore shall not be located within, proximate to, or associated with the property.

There shall be no contractual relationship between the property or property manager and the unapproved Entertainment Lounge, including for example, any ownership interest or profit sharing.

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3 - Food & Beverage The property will not provide, promote, support, assist, reimburse, barter, or share any hotel operational services or facilities or any others of a similar nature to Entertainment Lounges: If such property support facilities or services are requested by an Entertainment Lounge, the property facilities or services will be offered at non-preferential, market rates at MI’s sole discretion.

For Entertainment Lounges approved by MI, base the facility on the following program criteria and factors.

C. Size / Area: Allow 2.6 m² (28 sq. ft.) per seat gross area. Coordinate with Facilities Program and review implementation with MI. D. Location for Entertainment Lounge: Base the facility location on the following factors: 1. Acoustically isolate lounge from guestroom, function space, and other public spaces where entertainment activity and noise would adversely disturb occupants.

2. Locate exterior entrance based on analysis of users, such as guests and public.

3. Indirect access to Lobby area without visually or acoustically disrupting the Lobby.

4. Adjacency to Kitchen is beneficial, but not critical; food and beverage services are limited and usually self contained.

5. Include lighting and audio/visual systems for live entertainment at stage area. <13C> <15C> E. Space Planning / Interior Design: Coordinate design implementation with MI. Develop a concept for the Entertainment Lounge.

F. Spaces: Verify lounge space program requirements with MI. Possibly design to accommodate the following: • Reception • Socializing area and seating • Dance area with wood floor; minimum 3.6 x 3.6 m (12 x 12 ft.).

• Bar of freestanding design; beverage service and limited food menu.

• Entertainment stage; production facilities.

• Audio / Video facilities.

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Food & Beverage - 3 3.10 A.

3.11 A.

Design Standards © Marriott International, Inc.

Retail Coffee Service Program: Provide a location to purchase coffee and light food items as required by the project Facilities Program.

Recommended service method is integration with the MHR Greatroom Feature Bar; see Module <2A>.

1. Location: Locate in public area along main circulation path.

2. Resource: See F&B Retail Coffee Pantry Design Guide for design criteria.

Systems Coordination Reference: Coordinate with the requirements of other Modules including: • 2A Public Spaces • 10 Food & Beverage Production • 13A Information Technology Infrastructure • 13B Telecommunications • 13C Audio / Visual • 14 Fire Protection & Life Safety • 15 Mechanical, Plumbing & Electrical • 16 Loss Prevention

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